|Serving Size||½ of recipe|
|Total Fat||13.5 g|
|Saturated Fat||4.5 g|
|Total Carbohydrate||65 g|
|Dietary Fiber||4 g|
|Refrigerated pizza dough (whole wheat, if available)||½ pound|
|Yellow cornmeal||2 teaspoons|
|Pesto sauce||1 ½ tablespoons|
|Plum tomatoes, sliced||3|
|Shredded part-skim mozzarella cheese||½ cup|
- Preheat oven to 425˚F.
- Roll pizza dough into a ball. Place the dough on a baking sheet or pizza stone sprinkled with cornmeal and roll or press into a 9-inch round shape.
- Spread pesto sauce over pizza. Sprinkle with the shredded cheese and top with the tomatoes.
- Bake in the center of the oven for about 15-20 minutes, until crust is crisp and golden.
4 starches; 1 medium-fat meat; 1 vegetable; 1 fat
Top fresh salad greens with sliced apple, toasted pine nuts, and feta cheese. Drizzle with balsamic vinaigrette.
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